Tandoori Chicken with Curried Pineapple Cauliflower Rice {Whole30}
I never was a big fan of white rice to begin with, but I can genuinely say I now prefer the cauliflower version. There are so many ways to spice it up (literally!) and this one has got to be one of my favorite. Curry, raisins, almonds, pineapple… it’s just perfection! And it perfectly compliments Tandoori chicken, although I think a tandoori salmon following the same recipe for marinating would be just divine! I bet it would be rounded out wonderfully with a traditional Indian spinach-based side like Aloo Palak or Palak Paneer. However you decide to serve it, your really should give this one a try!
Tandoori Chicken with Curried Pineapple Cauliflower Rice
Adapted from Well Fed
For the Chicken:
- 1/2 cup canned light coconut milk
- juice of 1 lemon
- 2 cloves garlic, minced
- 1 teaspoons salt
- 1 1/2 teaspoons ground coriander
- 1 teaspoon powdered ginger
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 tsp curry powder
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1 1/2 pounds boneless, skinless chicken breasts (thin cutlets work very nicely)
In a large bowl, mix everything except the chicken. Place the chicken in a large food storage bag and pour in the marinade. Seal and squish around so the chicken is coated. Marinate in the refrigerator for at least 2 hours, or overnight.
Once ready to roast: Preheat oven to 425F. Cover a large baking sheet with aluminum foil and place a wire rack on top. Arrange the chicken in a single layer on the wire rack and roast 20-30 minutes until starting to brown and cooked through.
For the Rice:
- 1 large head fresh cauliflower
- 3/4 cup canned pineapple chunks (sugar-free, packed in juice) + some of the juice
- 3 scallions, thinly sliced
- 1/4 cup sliced almonds
- 1/4 cup raisins
- 1 tablespoon coconut oil
- 1 tbsp curry powder
- salt, to taste
Break the cauliflower into florets, removing the stems. Place the florets in the food processor bowl and pulse until the cauliflower looks like rice. For a large head of cauliflower, I usually do this in 2-3 batches. You can also rice the cauliflower with a hand grater.
Heat coconut oil in a wok. Now add the cauliflower and cook for about five minutes, stirring frequently and spreading out so it will brown evenly. Stir in a couple tablespoons pineapple juice and continue to cook. Stir in remaining ingredients and cook until tender.
Serve tandoori chicken over curried pineapple rice with a veggie side.
Serves 4
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[…] Tandoori Chicken with Curried Pineapple Cauliflower Rice Cauliflower rice is a Whole30 lifesaver, and this has got to be one of the best ways to dress it up. And this reminds me, I want to try this with salmon! Serves: 4 Difficulty: Medium Good for: Satisfying a craving for Indian food […]